Sausage and Egg Breakfast Muffins

Sausage and egg breakfast muffins are a hearty, protein-packed way to start you day, combining savory sausage, fluffy eggs, and melted cheese in every bite. Perfect for meal prep, these grab-and-go muffins make busy mornings delicious and stress-free.

Easy Sausage and Egg Breakfast Muffins

I have four boys. Four very different boys with very different personalities. Especially when it comes to food. I have a boy who prefers sweet breakfast options and pancakes, while another boy literally just wants eggs and bacon for every breakfast. My youngest only wants my canned peaches and my oldest is now into extra protein just like the rest of the world. While I’m still figuring out how to accommodate all my children’s breakfast desires, I did make these delicious sausage and egg breakfast muffins that will at least please a few of my kids.

Besides being extremely hearty and delicious, these breakfast muffins are the ultimate make-ahead breakfast. I bake them in cupcake liners in a muffin pan to have the perfect sized on-the-go breakfast for my kids. My kids prefer just sausage, eggs and cheese, but you can customize them with veggies, different cheeses or even fresh herbs for a tasty twist that satisfies everyone.

The Cowboys’ Rating: 9/10

Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!

What Ingredients Are in Sausage and Egg Breakfast Muffins?

• Eggs – We have our own free-range chickens, so eggs are never a problem. If you’re trying to cut back on cholesterol, you can definitely just use eggs whites for this recipe as well.
• Pork Sausage – Not to put a shameless plug here but, we have some dang good pork that you can find here. If you’re not local, just use whatever pork sausage is your favorite.
• Whole Milk
• Shredded Cheese – I used plain cheddar cheese for this recipe but feel free to use any cheese you prefer.

Seasonings

• Seasoned Salt
• Pepper
• Onion Powder
• Garlic Powder

Tools You’ll Need

• Frying Pan
• Measuring Cups & Spoons
• Liquid Measuring Cup
• Large Mixing Bowl
• Spatula
• Muffin Pan
• Cupcake Baking Liners

Sausage and Egg Breakfast Muffins Recipe

1. Preheat oven to 350 degrees F.
2. In a frying pan, cook pork sausage until completely cooked through.
3. Remove from heat and drain. Set aside.
4. In a large bowl, whisk together eggs and milk.
5. Add in seasonings and mix until well incorporated.
6. Line a muffin pan with cupcake baking liners.
7. Spoon a few tablespoons of sausage into the bottom of the cupcake liner then top with a sprinkle of shredded cheese.
8. Pour about 1/2 cup of the egg mixture over top of the sausage and shredded cheese.
9. Repeat this process until the sausage and egg mixture is gone.
10. Bake for 20-25 minutes until the center of the muffin is set and no longer runny. (I use a knife to slice a small hole in the center of the muffin to see if it is fully cooked.)
11. Remove from heat and let cool.
12. Serve and enjoy!

Storage and Freezing

To store these sausage and egg breakfast muffins, place in an airtight container and store in the fridge. They will last up to a week and still be wonderful! My kids will take them out of the fridge, pop them in the microwave it for about 10 seconds and enjoy.

To freeze these breakfast muffins, place them in a Ziploc freezer bag. Push as much of the air out as possible and place them in the freezer. They will store for up to 3 months. To reheat, remove the desired amount of breakfast muffins and microwave for about 1-2 minutes and you have yourself a yummy breakfast muffin!

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